Publications by authors named "A Wierzbicka"
This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2-3%.
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- * Researchers analyzed data from over 1500 patients and found that women reported higher sleepiness on the Epworth Sleepiness Scale compared to men, with specific age-related trends observed in different patient groups.
- * Notably, in women with narcoleptic conditions, an increase in daytime sleepiness was linked to age, while weight gain appeared later, suggesting a complex relationship that warrants further research for targeted treatment approaches.
Article Synopsis
- - Pumpkin is a nutritious fruit that is often turned into juice to minimize waste due to its perishability; this study focused on fermenting pumpkin juice using various lactic acid bacteria (LAB) strains.
- - Heat treatment before fermentation showed minimal effects on most components except for a decrease in carotenoid and polyphenol levels; fermentation consistently increased acidity and decreased pH without significant differences among LAB strains.
- - The study confirms that certain LAB strains are effective for fermenting pumpkin juice, emphasizing the importance of thermal processing to enhance shelf life, nutritional value, and safety in the food industry.